Step 1: Make a Peach Pie

Thanks, Angie, for sending me your friend Tom’ mom’s crust recipe! 

• 1 3/4 cup flour
• 1/2 cup shortening
• 1/2 tsp. salt
• 1/4 cup (half a stick) butter or margarine
• 1 egg
• 1/2 tbsp vinegar
• 3 tbsp. water

Combine flour and salt in a large bowl.  Cut in the shortening and margarine by hand (with a pastry blender or using a fork and knife) until well blended.  In a cup, beat the egg with a fork, then add in the vinegar and water.  Stir to combine, then pour into the flour mixture.  Combine well by hand with a fork.  Divide into two equal balls, and then chill for at least one hour before using.  Should make enough for one two-crusted pie.

For the filling, I used 3.5 pounds of CSA peaches, unpeeled but scrubbed and then sliced, tossed with a mixture of 1/3 a cup of sugar, 1 teaspoon vanilla, 3 Tablespoons flour, and the juice of 1 lime. 

Step 2: Bring the potted plants in: